Instant Pot Spinach Mac and Cheese

Name: Instant Pot Spinach Mac and Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ pound elbow macaroni; 2 cups vegetable broth; 1 tsp Dijon mustard ((or 1/4 tsp ground mustard)); ⅛ tsp garlic powder; ½ cup warm milk; 2 cups shredded Cabot Vermont Sharp Cheddar; ¼ cup shredded Cabot Alpine Cheddar Cheese; 6 cups fresh baby spinach; fresh ground pepper to taste

5.0

(3)

marisamoore.com

Your recipes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Cost: $3.27 /serving

Author : Marisa Moore

Ingredients

Remove All · Remove Spices · Remove Staples

½ pound elbow macaroni2 cups vegetable broth1 tsp Dijon mustard ((or 1/4 tsp ground mustard))⅛ tsp garlic powder½ cup warm milk2 cups shredded Cabot Vermont Sharp Cheddar¼ cup shredded Cabot Alpine Cheddar Cheese6 cups fresh baby spinachfresh ground pepper to taste

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add pasta, broth, mustard, and garlic powder, to the inner pot of the pressure cooker. Stir to combine.

Step 2

Close the lid and set to sealing. Cook on manual high pressure 3 minutes. Wait for it to come to pressure. (It took my Instant Pot 5 minutes to reach pressure.) Using an oven mitt or towel, do a quick release and carefully open the lid so the steam escapes away from you.

Step 3

While hot, add the warm milk and shredded cheeses. Stir continuously until the cheese melts into a smooth creamy sauce. If there’s excessive liquid, saute the mixture for 3-5 minutes on normal heat.

Step 4

Stir in the spinach. Let sit for 5 minutes to thicken. Taste and add cracked black pepper to taste and salt if needed. Enjoy warm with a salad if you’d like even more veggies.